Winery Stella RosaMoscato
Sparkling wine
This wine generally goes well with sweet desserts
Wine flavors and olphactive analysis
On the nose the Moscato of Winery Stella Rosa in the region of Piedmont often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or red fruit.
Food and wine pairings with Moscato
Pairings that work perfectly with Moscato
Original food and wine pairings with Moscato
The Moscato of Winery Stella Rosa matches generally quite well with dishes of sweet desserts such as recipes of simple pancake batter.
Details and technical informations about Winery Stella Rosa's Moscato.
Discover the grape variety: Borgonja
Structured, elegant reds with a deep ruby hue, firm and smooth tannins and a dense palate with fresh acidity; signature aromas of red fruits (morello cherry, raspberry), dark fruits (blackberry), spices, black pepper and mineral notes. Fine ageing potential. Grown in continental Croatia, Slavonia and the Balkans for characterful dry reds. Croatian synonym for Austrian Blaufränkisch (= Hungarian Kékfrankos, German Lemberger), native Central European black grape.
Last vintages of this wine
The best vintages of Moscato from Winery Stella Rosa are 2008, 0, 2014, 1917 and 2013.
Informations about the Winery Stella Rosa
The Winery Stella Rosa is one of of the world's greatest estates. It offers 40 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
